• 6servings
  • 10minutes
  • 112calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsFluorine, Silicon, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 cup chopped red bell pepper

  2. 1/2 cup chopped jalapeno pepper

  3. 5 cups white sugar

  4. 1 1/2 cups apple cider vinegar

  5. 1 (6 fluid ounce) container liquid pectin

Instructions Jump to Ingredients ↑

  1. Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.

  2. In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.

  3. Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.

  4. Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.


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